The extensive body of research which exists about monosodium glutamate has been reviewed by scientists and regulatory authorities around the world — all have found MSG to be safe.
For more than 100 years, monosodium glutamate (MSG) has been used safely and effectively to season food. A great deal of scientific research has been undertaken into the role of MSG, its benefits and its safety.
Monosodium Glutamate Safety is Well Documented
This section provides the abstracts of the major scientific studies which support the safety and benefits of glutamate, including monosodium glutamate, and its role in umami taste perception and in food. New scientific studies are added to this Scientific Library as they are published. More information about the safety of monosodium glutamate is provided in the MSG Safety Fact Sheet. Also, read Myths versus Facts about MSG Side Effects.
Health Impacts and Sensitivity Scientific Review Dismisses Link between Glutamate and Asthma, Headaches and “Chinese Restaurant Syndrome”
This comprehensive review paper (abstract is below) analyses the role of glutamate and its benefits. It explains that glutamate has many functions, including in promoting better nutrition in older people and in patients at risk of under nutrition. In addition, the review confirms that glutamate works well in reduced-sodium and reduced-fat dishes, reducing the total amount of sodium by 30-40% without reducing palatability. The review concludes that despite allegations which associate glutamate with asthma, migraine headache and Chinese Restaurant Syndrome (CRS), there is no science to support this claim. It also states that there is no consistent evidence to suggest that individuals may be uniquely sensitive to glutamate.